Indian
Indian - Dals and Soups
Coconut Chutney Toor Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup toor dal
- • 2 cups yellow pumpkin, cubed
- • 1/4 cup grated coconut
- • 1 tbsp coriander seeds
- • 2 dried red chilies
- • 1 tsp mustard seeds
- • 2 tbsp sesame oil
- • 2 tbsp tamarind pulp
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the toor dal with 3 cups water until soft, then mash well.
2
Phase 2
Simmer the pumpkin with the tamarind pulp, salt and water until tender.
3
Phase 3
Dry-roast the coriander seeds and dried red chilies, then grind with the coconut into a coarse paste.
4
Phase 4
Add the mashed dal and the paste to the pumpkin, and simmer 10 minutes.
5
Phase 5
Heat the sesame oil, pop the mustard seeds, pour over the sambar, and serve hot with rice.